Why You’ll Love This Recipe

If you’re craving a dish that’s both savory and sweet with a hint of spice, these Easy Soy Garlic Chicken Thighs deliver just that. This one-pan recipe features crispy, golden-brown chicken thighs glazed in a rich, glossy sauce made from pantry staples. It’s a perfect balance of flavors that come together effortlessly, making it ideal for busy weeknights or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb boneless, skinless chicken thighs
3 tablespoons potato starch
3 tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons neutral oil (for pan frying)
8 cloves garlic, minced
2 stalks green onion (green and white parts separated)
1 teaspoon red chili flakes

For the Sauce:

½ cup chicken stock (or water with chicken bouillon)
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 teaspoon cornstarch

For Garnish:

Green parts of green onion
Sesame seeds

Directions

Prepare the Sauce: In a bowl, whisk together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
Prepare the Chicken: Pat the chicken thighs dry with a paper towel.
Coat the Chicken: In a shallow dish, combine potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly dredge each chicken thigh in the mixture, coating both sides evenly.
Pan-Fry the Chicken: Heat neutral oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook until golden brown and crispy, about 7 minutes per side. Remove from the skillet and set aside.
Sauté Aromatics: In the same skillet, add minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes, until the garlic is golden brown and fragrant.
Add the Sauce: Pour the prepared sauce into the skillet, stirring constantly. Cook for 1 minute, or until the sauce has thickened slightly.
Combine Chicken and Sauce: Return the fried chicken thighs to the skillet, tossing them in the sauce to coat evenly. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors and become glossy.
Garnish and Serve: Sprinkle the green parts of the green onion and sesame seeds over the chicken. Serve hot with steamed rice and your favorite vegetables.

Servings and Timing

Servings: 2–4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Kid-Friendly: Reduce or omit the red chili flakes to make the dish more suitable for children.
Low-Carb: Substitute potato starch with almond flour or coconut flour for a lower-carb option.
Gluten-Free: Ensure all ingredients, including soy sauce and chicken stock, are gluten-free.
Air Fryer or Oven-Baked: Instead of pan-frying, cook the coated chicken thighs in an air fryer or bake them in the oven until crispy, then toss them in the prepared sauce.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or chicken stock to loosen the sauce if necessary. Alternatively, microwave in short intervals, stirring in between.

FAQs

How can I make the sauce spicier?

Increase the amount of red chili flakes or add a splash of sriracha sauce to the sauce mixture.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out faster. Adjust the cooking time accordingly and consider marinating the chicken for added moisture.

Is there a substitute for dark soy sauce?

If you don’t have dark soy sauce, you can use regular soy sauce, though the flavor and color may be slightly different.

Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the refrigerator for up to a week.

What vegetables pair well with this dish?

Steamed broccoli, sautéed spinach, or a simple cucumber salad complement this dish nicely.

Is this recipe suitable for meal prep?

Absolutely! The chicken and sauce store well and can be reheated for quick lunches or dinners.

Can I freeze the leftovers?

Yes, you can freeze the cooked chicken in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

How do I achieve extra crispy chicken?

Ensure the oil is hot before adding the chicken and avoid overcrowding the pan. This allows the chicken to fry evenly and become crispy.

Can I use bone-in chicken thighs?

Yes, but bone-in thighs will require longer cooking times. Ensure they reach an internal temperature of 165°F (74°C).

What can I serve this dish with?

Serve over steamed jasmine rice, with stir-fried vegetables, or alongside a simple green salad for a complete meal.

Conclusion

Easy Soy Garlic Chicken Thighs offer a delightful combination of flavors and textures, all achieved with minimal effort. Whether you’re cooking for a busy weeknight or preparing meals ahead of time, this dish is sure to satisfy. With its versatility and delicious taste, it’s bound to become a favorite in your culinary repertoire.

Easy Soy Garlic Chicken Thighs

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Soy Garlic Chicken Thighs are a flavorful, easy-to-make dish, combining tender chicken thighs with a savory soy sauce and sweet garlic glaze. Perfect for a quick weeknight dinner, this recipe is rich in flavor, easy to prepare, and packed with umami goodness.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main Dish
Method: Skillet
Cuisine: Asian-Inspired
Diet: Gluten Free

Instructions

Prepare the chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture. This will help achieve a crispy skin when searing.
Make the soy-garlic sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sesame oil, and grated ginger (if using). Set aside.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down in the pan. Sear for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes.
Add the sauce: Pour the soy-garlic mixture over the chicken thighs. Reduce the heat to medium and simmer for about 10-12 minutes, allowing the sauce to thicken and the chicken to cook through (internal temperature should reach 165°F).
Garnish and serve: Sprinkle sesame seeds and sliced green onions on top for added flavor and texture.

Notes

You can substitute bone-in chicken thighs with boneless thighs for a quicker cooking time.
If you prefer a thicker sauce, let it simmer a little longer to reduce.
Pair this dish with steamed rice or sautéed vegetables for a complete meal.